A dark chocolate made in Utah using beans from Madagascar.
Many chocolate makers start off their journeys using Madagascar cacao. Unique among African cacao, high quality cacao was able to grow in the Sambirano Valley of Madagascar. Bertil Akesson Sambirano Estate in Madagascar has been growing Criollo cacao and Trinitario cacao in large quantities for many years to brand new chocolatiers. The cacao for this chocolate comes from the Akesson Estate.
Tasting Notes
Do you taste the fruit? Many people ask what flavor is in the bar, but nothing is added except cacao and sugar. If you have some warm tea or water, try placing a small piece of chocolate on your tongue and drink some of your tea. Let the tea melt the chocolate and experience a new way to release all the flavor from your chocolate.